This is the ultimate Pumpkin Roll Recipe, your foolproof guide to baking the perfect festive dessert. Forget the fear of cracked cakes and uneven swirls. We are diving deep into the simple techniques that guarantee a tender, moist pumpkin spice cake spiraled around a luscious, tangy cream cheese filling. This classic holiday treat is not just a dessert; it’s a centerpiece, a conversation starter, and soon, your new Thanksgiving and Christmas tradition.
Whether you’re a seasoned baker or trying this for the first time, this guide is designed for success. Get ready to impress your family and friends with a stunning, bakery-quality pumpkin roll that tastes even better than it looks.
This foolproof Pumpkin Roll Recipe is the star of any holiday dessert table!
Why This is the Only Pumpkin Roll Recipe You’ll Ever Need
In a sea of dessert options, a classic pumpkin roll stands out. It’s the perfect blend of warm spices, earthy pumpkin, and sweet, creamy filling. But many home bakers are intimidated by it. My recipe is different because it’s built on a foundation of simple, clear steps that demystify the process.
Here’s what makes this recipe the best:
Moist & Flavorful Cake: We use the perfect ratio of ingredients to ensure the cake is flexible and packed with pumpkin spice flavor.
Crack-Proof Method: I’ll walk you through the essential, non-negotiable step of rolling the cake while it’s still warm. This is the single most important trick for a perfect pumpkin roll.
Perfectly Balanced Filling: The cream cheese filling is tangy, sweet, and firm enough to hold its shape without being heavy.
Make-Ahead Friendly: This is the ideal holiday dessert because you can make it ahead of time, freeing up your oven on the big day. We’ll cover storage and freezing in detail!
The Secret to a Crack-Free Pumpkin Roll
The number one fear when making a pumpkin roll is that it will crack. The secret to preventing this is simple: you must roll the cake while it is hot from the oven.
When the cake is warm, it’s at its most pliable. Rolling it in a powdered sugar-dusted towel “trains” it to hold a spiral shape as it cools. This creates a muscle memory in the cake, so when you unroll it later to add the filling, it rolls back up smoothly without any cracks. Letting it cool flat is a guaranteed way to cause heartbreak and cracks later on.
Essential Ingredients
This recipe uses simple, easy-to-find ingredients. For the best results, make sure your eggs and cream cheese are at room temperature.
A dusting of powdered sugar is the perfect finishing touch.
For the Pumpkin Cake
All-Purpose Flour: Provides the structure for our cake.
Granulated Sugar: For sweetness and moisture.
Baking Soda: Our leavening agent to give the cake a gentle lift.
Spices: A classic blend of ground cinnamon, ginger, nutmeg, and cloves for that signature pumpkin spice flavor.
Salt: Balances all the flavors.
Large Eggs: Binds the ingredients and adds richness. Room temperature is key!
Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling.
Powdered Sugar: Essential for dusting the towel to prevent sticking.
For the Cream Cheese Filling
Cream Cheese: Use full-fat, block-style cream cheese for the best texture. It must be softened to room temperature to avoid lumps.
Unsalted Butter: Also softened to room temperature.
Powdered Sugar: Sweetens and thickens the filling.
Vanilla Extract: For warmth and flavor.
Necessary Equipment
You don’t need any overly specialized tools for this recipe, but one piece of equipment is non-negotiable:
15×10-inch Jelly Roll Pan: This is crucial for getting the right cake thickness. A standard cookie sheet won’t work as well.
Parchment Paper: To prevent the cake from sticking to the pan.
Clean Kitchen Towel: A thin, lint-free tea towel is perfect for rolling the cake. Avoid thick, terry cloth towels.
Electric Mixer: A hand mixer or stand mixer will make whipping up the batter and filling a breeze.
How to Make the Perfect Pumpkin Roll Recipe (Step-by-Step)
Follow these steps carefully for a flawless result. We’ll break it down into manageable stages, from baking the cake to the final chill.
Step 1: Prep Your Pan and Oven
First, preheat your oven to 375°F (190°C). Grease your 15×10-inch jelly roll pan, line it with parchment paper, and then grease the parchment paper as well. This double-greasing method is an extra insurance policy against sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures the spices and leavening are evenly distributed.
Step 3: Combine the Wet Ingredients & Make the Batter
In a large bowl, using an electric mixer, beat the eggs on high speed for about 3-5 minutes, until they are thick and pale yellow. This step whips air into the eggs, which helps create a light and spongy cake. Gradually beat in the pumpkin purée. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
Step 4: Bake the Cake
Pour the batter into your prepared jelly roll pan and use an offset spatula to spread it into an even layer, making sure it reaches all the corners. Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched. A clean toothpick inserted into the center should come out clean.
Step 5: The Critical First Roll (While Warm)
This is the most important step! While the cake is baking, prepare your towel. Lay a clean, thin kitchen towel flat on your work surface and generously sift powdered sugar all over it, covering it completely. As soon as the cake comes out of the oven, immediately flip the hot pan over onto the towel and carefully lift the pan off. Gently peel away the parchment paper. Starting from one of the short ends, carefully and tightly roll the hot cake up with the towel inside. Place the rolled cake on a wire rack to cool completely, seam-side down.
Step 6: Make the Cream Cheese Filling
While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Add the vanilla extract, then gradually beat in the powdered sugar until the filling is light and fluffy.
Step 7: Fill and Re-roll the Cake
Once the cake is completely cool (about 1-2 hours), gently and slowly unroll it. It will have a natural curve. Spread the cream cheese filling evenly over the cake, leaving a small ½-inch border around the edges. Carefully re-roll the cake, this time without the towel. The memory you created when it was hot will help it roll back up easily.
Step 8: Chill and Serve
Wrap the pumpkin roll tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the filling to set and the flavors to meld. Once chilled, unwrap, dust with more powdered sugar, and slice into 1-inch thick pieces to serve. For another great holiday treat, check out these amazing Christmas sugar cookies.
Pro Tips for Success
Use the Right Pumpkin: Make sure you buy 100% pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
Don’t Overbake: An overbaked cake is a dry cake, and a dry cake is more prone to cracking. Keep a close eye on it and check for doneness at the 13-minute mark.
Roll Tightly: Get a nice, tight roll on both the initial roll with the towel and the final roll with the filling. This creates that perfect, beautiful spiral inside. If you love pumpkin treats, you must try our chewy pumpkin cookies or these delicious easy pumpkin pie bars (coming soon).
Room Temperature Ingredients: For the smoothest, lump-free cream cheese filling, your butter and cream cheese must be fully softened to room temperature.
Storage and Make-Ahead Instructions
This pumpkin roll recipe is the perfect dessert to make ahead for holiday gatherings.
How to Store
Store the finished pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days. Keeping it well-wrapped prevents it from drying out.
How to Freeze
This dessert freezes beautifully! To freeze, first wrap the entire roll tightly in plastic wrap, then wrap it again in aluminum foil. It can be frozen for up to 3 months. To thaw, simply transfer it to the refrigerator overnight. Slice and serve as usual. This is a great way to get a head start on holiday baking, just like making a batch of our gingerbread cookie recipe (coming soon) ahead of time.
FL Recipes
Pumpkin Roll Recipe (The Ultimate Foolproof Guide)
The ultimate foolproof Pumpkin Roll Recipe! This guide provides step-by-step instructions for a moist pumpkin spice cake and tangy cream cheese filling, with expert tips to ensure a perfect, crack-free roll every time. Perfect for Thanksgiving and Christmas!
Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment paper, then grease the parchment paper.
In a medium bowl, whisk together flour, granulated sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a large bowl with an electric mixer, beat eggs on high speed until thick and pale, about 3-5 minutes. Beat in pumpkin purée. Add the dry ingredients and mix on low speed until just combined.
Spread batter evenly into the prepared pan. Bake for 13-15 minutes, until the cake springs back to the touch.
While the cake bakes, lay a thin kitchen towel on your counter and generously dust with powdered sugar. As soon as the cake is done, immediately flip it onto the prepared towel. Remove the pan and gently peel off the parchment paper.
Starting from a short end, tightly roll the hot cake up with the towel inside. Place on a wire rack to cool completely, seam-side down.
To make the filling, beat the softened cream cheese and butter until smooth. Add vanilla, then gradually beat in the powdered sugar until light and fluffy.
Once cool, gently unroll the cake. Spread the filling evenly over the cake, leaving a ½-inch border. Re-roll the cake firmly (without the towel).
Wrap the pumpkin roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours to set. Dust with additional powdered sugar before slicing and serving.
Nutrition
Calories: 290kcalProtein: 4gFat: 14gFiber: 1g
Notes
Ensure your eggs, cream cheese, and butter are at room temperature for the best texture. Do not overbake the cake, as this can lead to cracking. Be generous with the powdered sugar on the towel to prevent any sticking.
Keyword holiday dessert,pumpkin cake roll,pumpkin roll
The most common reason for a cracked pumpkin roll is not rolling the cake while it is still hot. Rolling the warm cake in a towel creates a ‘muscle memory,’ allowing it to be unrolled and re-rolled without breaking. Overbaking can also cause cracks, as it dries out the cake.
You must perform the initial roll when the cake is hot, right out of the oven. Roll it up with a powdered sugar-dusted towel inside and let it cool completely in that shape. You only unroll it to add the filling once the cake is completely cool.
While you can, canned pumpkin purée is generally recommended for consistency. Fresh purée has a higher water content, which can make the cake too moist and difficult to roll. If you use fresh, be sure to drain it thoroughly to remove excess moisture.
You can make a pumpkin roll up to 3-4 days in advance. Keep it tightly wrapped in plastic wrap and stored in the refrigerator. For longer storage, you can freeze it for up to 3 months.
A pumpkin roll must be stored in the refrigerator due to the cream cheese filling. Wrap it tightly in plastic wrap to keep it from drying out. It will stay fresh for up to 5 days.
Mastering this classic Pumpkin Roll Recipe is a skill that will reward you with applause at every holiday table. It’s a festive, flavorful, and beautiful dessert that’s surprisingly simple when you follow these foolproof steps. We are confident it will become a cherished part of your celebrations for years to come.
If you make this recipe, we’d love to see it! Leave a comment below or share a picture with us on Pinterest. Happy baking!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
